TWO rules BEFORE you start

 
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START SLOW AND DON’T OVERDO IT

The first steps you take towards creating your plant stash are the hardest.

The best way to get started without killing yourself is to pick your favourite 4-5 stash recipes and make them over a weekend. The recipes are designed to make large quantities that allow you to stock up your freezer, so what you make will last for months. If you have time over the next couple of weekends, spend an afternoon making additional stash recipes and add them to what is already there. This means every week you unlock new recipe options and things get progressively more interesting.

All you need to do then is make more of things as they run out or as you want to try something new, which is surprisingly painless. I tend to find I need to top up a couple of things every 2-3 weeks, and I just do it on a Sunday afternoon.

Once you find your rhythm with it, it is a total game changer.

 
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KEEP YOUR FRIDGE AND PANTRY STOCKED

Your plant stash is capable of making a wide variety of complete meals all by itself. However, it really comes into its own when you have some basic fridge and pantry staples on hand to add to it. The sort of things that don't take ages to prepare, but add a touch of freshness or newness to your dishes.

Here's what I'm talking about:

PANTRY

  • Canned beans (BPA free)

  • Wholegrain pasta

  • Wholegrain couscous

  • Rolled oats

  • Wholegrain wrap bread

  • Chia seeds

  • Nut and seed butters

  • Dried fruit

  • Spices

  • Wholegrain bread

FRIDGE

  • Plant based milk/s

  • Plant based yoghurt/s

  • Coconut water

  • Tofu and tempeh

  • Nuts (last better in the fridge)

  • Condiments (mustard, hot sauce, capers, olives, jalapenos)

  • Ground flaxseed

  • Fresh seasonal fruit

  • Fresh salad ingredients

If you keep these items on hand, you'll find yourself able to make pretty much any recipe you like. By limiting the volume of fresh produce you need week-to-week, you can also minimise wastage. We've all been there, full of good intentions when we do a big produce shop then throwing half of it away 2 weeks later. The only things I keep fresh are the things that don't freeze super well - i.e. salad ingredients and some fresh fruits. The rest I've successfully made a part of my plant stash, saving me time without sacrificing quality.